My mum passed away twenty-four years ago this month, and I had a memory of how she used to make this peanut butter chicken dish, remember the smell like it was yesterday. Paying homage to her memory by recreating the flavours and taste how I recall them. Added spices and hot chilli sauce courtesy of Afrigonia to intensify the flavours but still maintain the deliciousness.
First, blend the ginger and garlic to make a paste. Chop the onions finely then add to a pot with olive oil, fry until transparent with the paste. Add tablespoon of each spice, cumin, paprika and garam masala. Throw chicken in the pot and mix together, add chilli if using, the salt and pepper to taste.
Add in the tinned tomatoes, stock and the peanut butter then bring to boil and let is simmer until chicken is done continuously stirring so that chicken does not stick to the bottom of the pot. Once done the sauce should be rich and thick.